These Mississippi Mud Potatoes are crispy on the edges, tender inside, and loaded with melty cheese, smoky bacon, and fresh garlic – the ultimate Southern potato casserole. Quick to prep and oven-baked, they're perfect for holiday dinners, potlucks, or weeknight family meals.
Nothing says comfort like a bacon and cheese filled potato bake. These Mississippi Mud Potatoes remind me of Sunday dinners at my grandma's, where the smell of cheesy, bacon-filled potatoes filled the kitchen. Quick to prep and oven-baked, they're perfect as a holiday potato side dish or for any gathering. For another crowd-pleasing option, try my Crispy Parmesan Potatoes!
Quick Look: Southern Mississippi Mud Potatoes
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 1 ½ hours
- 🕓 Total Time: 1 hour 40 minutes
- 👨👩👧👦 Servings: 8
- ⚡ Calories: 468 calories per serving (may vary)
- 🧀 Flavor Profile: Cheesy, savory, smoky
- 👍 Difficulty: Easy
- 🎉 Best For: Holiday potato side dish, family dinners, potlucks, or gatherings
Jump to:
- Quick Look: Southern Mississippi Mud Potatoes
- Why This Recipe Works
- Ingredient Notes
- Variations & Toppings
- How to Make Mississippi Mud Potato Casserole
- Serving Suggestions
- Holiday Spotlight: The Perfect Potato Side Dish
- Storing & Making-Ahead
- Mississippi Mud Potato Recipe FAQs
- More Potato Recipes You’ll Love
- Mississippi Mud Potatoes Recipe
Why This Recipe Works
- Make-Ahead Friendly: Prep up to 24 hours in advance for busy weeknights or holidays.
- Customizable: Swap cheeses, add extra bacon, or season to taste.
- Crowd-Favorite: Crispy edges + creamy, cheesy center everyone loves.
- Southern Comfort Classic: A nostalgic dish that feels like home.
We had far too many potatoes and was looking for something other than mashed potatoes to serve. One word…AMAZING!!
I also topped with some extra cheese and bacon before putting it in the oven. DELISH! This recipe is definitely a keeper!
Ingredient Notes
See printable recipe card below for exact ingredients and full directions.
- Potatoes: Peeled and diced. Yukon Gold gives a creamy texture, Russet or Idaho works too.
- Cheese: Sharp cheddar is classic; mix in Monterey Jack, Mozzarella, or Pepper Jack for more flavor
- Mayonnaise: Can be mixed half-and-half with sour cream for a tangy twist.
- Bacon: Regular works best; finely diced ham is a tasty alternative. Avoid thick-cut unless that's all you have.
- Garlic & Onion: Fresh minced garlic and chopped white onion give the best flavor.
Variations & Toppings
- Swap mayonnaise for Greek yogurt for a lighter dish.
- Add diced green onions, bell peppers, or mushrooms.
- Mix cheeses, add extra garlic, herbs, or diced ham.
- Top with sour cream, chives, parsley, jalapeños, ranch, or Southern Comeback Sauce.
- Game Day Twist: Swap cheddar for pepper jack and top with sliced jalapeños for a spicy kick. Serve alongside Smoked Chicken Wings or Mississippi Chicken Sliders for an easy game-day spread.
How to Make Mississippi Mud Potato Casserole
Step 1. Peel and dice potatoes, cook and crumble bacon, and mince garlic and chop onion.
Step 2. Grease a 9×13 baking pan with nonstick spray. In a large bowl, mix potatoes, cheese, bacon, garlic, onion, and mayonnaise (or Greek yogurt for a lighter option) until evenly coated.
Step 3. Pour mixture into the prepared pan. Bake at 325°F for 1½ hours, or until potatoes are tender and edges are slightly crispy.
Step 4. Remove from oven and enjoy as a cheesy, flavorful Southern potato casserole side dish.
Serving Suggestions
These Mississippi Mud Potatoes are the perfect holiday potato side dish for:
- Main Dishes: Mississippi Pot Roast, French Onion Pork Chops, or Melt in Your Mouth Chicken
- Brunch: serve with Tangy Fruit Salad, Spinach Mushroom Quiche, or Cinnamon Roll French Toast Casserole
- Holiday Feasts: Pair with Campbell’s Green Bean Casserole, Thanksgiving Jello, glazed ham, roasted turkey, or Old-Fashioned Stuffing.
Holiday Spotlight: The Perfect Potato Side Dish
These Mississippi Mud Potatoes are a reader favorite every Thanksgiving and Christmas. The crispy edges and cheesy bacon flavor make them the perfect complement to glazed ham, roasted turkey, or even prime rib. Prep them the day before, refrigerate overnight, and simply bake before serving for a stress-free holiday meal.
Storing & Making-Ahead
- Make-Ahead: Combine ingredients and store in the fridge up to 24 hours before baking.
- Refrigerator: Cool completely, then cover and store leftovers for up to 4 days.
- Freezing: Not recommended; texture may turn grainy.
- Reheating: Warm in the microwave in 30-second increments until heated through.
Mississippi Mud Potato Recipe FAQs
Yes! Substitute diced frozen hash browns for the fresh potatoes – no need to thaw first. Just bake until tender and golden brown.
Skip the bacon and add diced mushrooms or plant-based bacon for a meat-free twist that's just as flavorful!
It's best enjoyed fresh since the mayo base can separate when frozen, but leftovers keep up to 4 days refrigerated.
Yes! Layer the potatoes, cheese, bacon, and garlic in the slow cooker and cook on low for 3-4 hours until tender and melty, stirring halfway through.
More Potato Recipes You’ll Love
These Southern-Style Cheesy Potatoes are a creamy, cheesy casserole loaded with bacon – perfect as a holiday side dish, potluck favorite, or weeknight comfort food. Easy to prep, oven-baked, and endlessly customizable, they're sure to be a family favorite every time.
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Mississippi Mud Potatoes Recipe
Video
Equipment
Ingredients
- 6 cups potatoes peeled and diced
- 1 cup cheddar cheese shredded
- ¾ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup bacon cooked and crumbled
- 3 teaspoon garlic minced
- ½ cup onion chopped
Instructions
- Preheat oven to 325°F. Grease a 9×13 baking pan with nonstick spray.
- In a large bowl, combine potatoes, cheese, bacon, garlic, onion, and mayonnaise (or Greek yogurt) until evenly coated.
- Pour mixture into prepared pan and bake for 1½ hours, until potatoes are tender and edges are slightly crispy.
- Serve warm with optional toppings like sour cream, chives, or parsley.
Notes
- Swap mayonnaise for Greek yogurt to lighten the dish.
- Mix cheeses or add extra garlic, herbs, or diced ham for a flavor twist.
- Top with chives, jalapeños, ranch, or Southern Comeback Sauce.
- Make-Ahead: Prep up to 24 hours before baking.
- Refrigerator: Store leftovers up to 4 days.
- Freezing: Not recommended; texture may turn grainy.
- Reheating: Microwave in 30-second increments until heated through.
Patty Wedge says
Do the potatoes still taste yummy if you don’t have any bacon?
Kristin says
Definitely! I have made it with and without and its great!!
Hilda says
You can boil the potatoes in their “jackets” in other words with the skins on ahead! Then peeled and dice and only need about 30 minutes to cook! Just an fyi! They are delicious!
Kristin says
Great idea!! Sounds perfect!
Becky says
I use frozen O’Brien potatoes but had not thought about putting bacon in them!!! I’ve been making these for years, got the recipe from a church cookbook. The time is about the same too. 350* for 1hr or till your potatoes are done. Best to thaw the potatoes first but I do make them frozen too!!!!
Kristin says
Great idea on using frozen potatoes, I will need to try that next time! Thanks!!
Doris says
I’m a potatoe person….always looking for new recipes.this one looks amazing….Thank u so much
Kristin says
My pleasure! Enjoy!!
Sharon says
I think this dish could become a high end dish when we switch to cauliflower at 7.50 a head these days. 🙂
Kristin says
Ooooo, I love cauliflower, I bet that would be yummy!!
tom says
what kind of mayo miracle whip or hellmanns
Kristin says
Any type works, however, I prefer to use Hellmann’s 🙂
Alice says
Look delicious. Can hardly wait to try them. Would frozen potatoes work?
Kristin says
Hmmmm, you may not have to cook the potatoes as long, so just adjust the time a bit. Other than that, it should work great!!
Debbie says
These look great. I am so trying these for supper tonight!!!
Kristin says
How did they turn out???
kathy eichholz says
could i use something other then mayonaise? thanks
Kristin says
You can substitute sour cream in place of the mayonnaise 🙂
Donna Woycheese says
Can you substitute for mayonnaise?
Kristin says
You can use sour cream in place of the mayonnaise 🙂
Tiphanie Spaulding says
Could you use bacon bits instead of bacon?
Kristin says
Definitely!! I have done that before and it works just as well!!!
Susan the Farm Quilter says
SWEET!!! I have to make something for a potluck after church on Sunday and I’m making this!!! I’ll make it all up at home Saturday night and pop it in the oven at church so it can bake during the service! Thank you and Jenni for sharing this with us!!
Kristin says
Oh perfect! Be sure to let me know what you think when you try these!
Jenni S. at MamaPlusOne says
I’m so happy that you tried these out! Your photos look great.
Also, the bacon? It’s my favorite part. 🙂 Happy Friday!
Kristin says
Thanks for a fabulous recipe! My family thoroughly enjoyed these!!! Have a great weekend!!
Barb says
Hi Kristen…..these look excellent. Unfortunately way to many carbs for me, so I’m going to low carb it and try it with cauliflower. I may add a potato or two for texture.
BTW….Have you had the drawing for the bear claws yet?
Kristin says
Great thinking Barb, be sure to let me know how it turns out and what you think!!!
Yes, I had the drawing for the bear claws and emailed each of the winners this past week 🙂